Restaurant

THE EXPERTISE OF ENTHUSIASTS

Le Restaurant

terasse-2
le-patio-restaurant-salle-2024-03

This is a famous restaurant among discerning palates, which would not be the case without Alexia Chenevard’s attentive service. Alongside Martial Chauvelière, she welcomes her guests with the utmost professionalism.
She’s attentive and uses all her experience to serve her loyal and demanding clientele.
Extra special attention is reserved for wine advice: whether you’re looking for a wine from a popular Geneva winemaker, a hard-to-find Burgundy producer, or even an exclusive vintage of a Grand Cru Classé, she’ll always have the right bottle to make your meal memorable.

Restaurant Menu

The menu created by Rodolphe Estiot-Braud, who has been with us since 2013, under the guidance of Philippe Chevrier, sends guests on a culinary journey with multiple influences.

Le patio’s favourites – starters


Octopus carpaccio, fava beans, piquillo peppers and lemon gel
24.00.-
Classic » knife-cut beef tartare, grilled bread toast
26.00.-

Braised oxtail ravioli with foie gras and Port wine reduction
24.00.-

Sautéed frog legs with garlic and persley
28.00.-

Tomato Gazpacho, toasted home-made focaccia, ricotta cream with olives
16.00.-

Foie gras terrine , figs, raspberries, fruit bread
29.00.-
Deep-fried Calamaretti with Chorizo, red Peppers, and parsley-garlic sauce
24.00.-

Tuna ceviche with coconut milk, coriander, avocado, and lime
22.00.-

Poached egg, artichoke textures with seasonal truffle
26.00.-

MENU

85.-

Spoon of beef tartare
***
Ceviche with Coconut Milk, Coriander, Avocado, and Lime
***
Sautéed Calamaretti with Chorizo, Peppers, and Parsley-Garlic Sauce
***
Small Vegetables Stuffed with Poultry, Spicy Tomato Sauce
***
Clafoutis of mirabelle plums, amaretti ice cream

Main courses


Grilled Lobster with Black Curry, Zucchini Fricassee, and Shell Emulsion
Half
45.00.-
Whole
89.00.-
Lobster fricassee with Thai spices and lemon grass
42.00.-

Weekly Selection Rib Steak with Béarnaise Sauce, Assorted Peppers, and Homemade Fries
For 2 peoples (price according to market availability)”.-
Veal Cordon Bleu with Truffle Jus, Carrot Purée, and potatoes
55.00.-

Sole Meunière style, green beans and mashed potatoes
55.00.-
Molard” beef fillet, béarnaise sauce, 160g, with green asparagus, bone marrow, and foie gras-braised cheek, served with homemade fries
58.00.-

Kidney fricassée with spring onions and chanterelles, jus with offal essence, potato mousseline.
38.00.-

Thick cut of meagre in a sun-dried tomato crust, olive-wood smoked, fregola sarda risotto with tapenade, tomato vierge
42.00.-

Tuna ceviche with coconut milk, coriander, avocado, and lime
42.00.-

.-

Dessert


Assorted aged cheeses from “Les Férus”
16.00.-
Blueberry Pearls with Linden Blossom Panna Cotta
14.00.-
« Classic » Rum Baba, Madagascar vanilla whipped cream
18.00.-
Clafoutis of mirabelle plums, amaretti ice cream
15.00.-
Chocolate Mousse with Salted Caramel, Whipped Cream, and Breton Shortbread
14.00.-

.-
.-
.-